your favorite holiday recipes

brandee wrote:

<quoted text>Are you single and can you come cook for me

I see you have changed your mind
on another forum you thought she might poison you.
You do have a problem....

Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water
Directions
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

more recipes

It is getting to be that time again any new good holiday recipes? It will be baking time soon especially if you are sending overseas....

We were talking at work yesterday about cakes pies and things... One of the girls says her mom made a harvest cake that was a spice cake mix with a small can of pumpkin(size of can a corn peas or beans) in place of the oil and eggs . And you frost it with butter cream or cream cheese frosting.Her mom sometimes put nuts in the cake too..and it comes out like a carrot cake only taste like pumpkin spice...may have to test it over this weekend.
Guess it makes great cupcake/muffins as well.

This sounds so good too

Pumpkin Pie Crème Brulee
By:LIBBY'S PUMPKIN
Rating: 1 rating

Prep:20 minsCooking:75 minsLevel:Challenging Cooling:60 minsYields:4
Nestlé Kitchens teamed up with Kitchen Play and challenged six food bloggers to deconstruct the pumpkin pie. Check out Mommie Cooks’ spin on it using Libby’s 100% Pure Pumpkin.

Add to Recipe Box Save to Shopping List .Directions Comments Photo Gallery .Ingredients
3/4 cup Flour
1/8 teaspoon Salt
4 Tablespoons Butter
5 1/2 cups Heavy Cream
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1/2 teaspoon Vanilla
1 Tablespoon Maple Syrup
1/4 teaspoon Salt
1 teaspoon Pumpkin Pie Spice
4 Egg Yolks
1/2 cup Sugar
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/4 cup Sugar, For Sprinkling On Top
Directions
Mix together the flour and salt.

Cut your butter up in to small chunks and add it in using a pastry blender or a fork. Once it’s all added in, add in a teaspoon of water and work it into dough. If it’s too wet sprinkle a little extra flour. If it’s not wet enough, add a touch more water to get the desired consistency.

Cut your dough into four pieces and roll out each individual piece. Lay each of your dough pieces over a ramekin and shape it in. Stick a few fork tongs in it to release steam and throw a few dried beans or pie weights on the bottom to keep it from bubbling up.

Cook them in a 350 degree (F) oven for 25 minutes. Pull them out and let them cool.

While the crust is cooling, go ahead and add together your cream, evaporated milk, vanilla, syrup, salt and pumpkin pie spice into a pan. Heat it up until just boiling and then remove it from the heat.

Whisk up your eggs and the 1/2 cup of sugar well. Grab about 1/2 cup of the cream mixture and slowly add it to the egg mixture. Now add your egg mixture slowly back into the cream while continuing to whisk. Finally, add in your pumpkin and whisk it all together.

Pour the pumpkin mixture into your crusts. Now stick the ramekins into a deep baking dish and fill it up with hot water to the line of the custard. Be sure not to let any water get into the custard!

Stick it in your oven heated up to 300 degrees (F) and let it cook for about 45 minutes. It should be a little jiggly in the center when done. Pull them out, let them cool and then put them in the fridge overnight.

Grab your sprinkling sugar and pour a thin layer over the top of your creme brulee. Take a kitchen torch and cook the top of them until the sugar melts down and just starts to brown up. If you don’t have a torch you can throw them under the broiler in your oven for 2 minutes.

* For the cinnamon maple whipped cream, throw 1 cup cream, 1/4 cup sugar, 2 tbsp maple syrup, 1/2 tsp vanilla and 1/2 tsp of cinnamon into your mixer. Whip it into cream and serve..

Anybody have some good recipes for CROW, SOUR GRAPES, and HUMBLE PIE?

The "CLIQUE" is gonna need them

BWAH HAAHAHAHAHAHAHAHAHAHAHAHAHAAHA HAHA!!!!!!!

U R SO BUSTED wrote:

Anybody have some good recipes for CROW, SOUR GRAPES, and HUMBLE PIE?
The "CLIQUE" is gonna need them
BWAH HAAHAHAHAHAHAHAHAHAHAHAHAHAAHA HAHA!!!!!!!

As our favorite cows I mean clowns would say!
HAHAHA
HOHOHO
HEHEHE

space cowboy wrote:

<quoted text>As our favorite cows I mean clowns would say!
HAHAHA
HOHOHO
HEHEHE

;-)

MOO

pumpkin bread

Ingredients

3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

ruttrosmokesmojo wrote:

pumpkin bread
Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water
Directions
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

Gonna try this for Thanksgiving along with zucchini and banana bread.

That would be good. Think it is a good basic recipe that you can interchange lots of fruits vegetables nuts etc to make a killer breads. bet you could make carrot bread this way too.

bump in case you need some holiday ideas